sS Chapter 8 Preparation Flashcard
Flashcard
•
Hospitality and Catering
•
12th Grade
•
Practice Problem
•
Hard
Wayground Content
FREE Resource
Student preview
15 questions
Show all answers
1.
FLASHCARD QUESTION
Front
What is the primary risk associated with overloading fryer baskets?
Back
It reduces oil temperature resulting in undercooked food.
2.
FLASHCARD QUESTION
Front
Which of the following is a safe method to thaw food?
Options:
As part of the cooking process,
Under running water at 125°F (52°C) or higher,
Submerged in a sink of standing water at 70°F (21°C),
On the counter at room temperature
Back
As part of the cooking process
3.
FLASHCARD QUESTION
Front
What should be done if the menu includes TCS items that are raw or undercooked?
Back
It must be noted on the menu.
4.
FLASHCARD QUESTION
Front
When preparing protein salads, such as tuna or egg salad, never use leftover TCS ingredients that have been held longer than how many days?
Back
7 days
5.
FLASHCARD QUESTION
Front
What is the required minimum internal cooking temperature for poultry?
Back
165°F (74°C) or higher for <1 second
6.
FLASHCARD QUESTION
Front
What is the required minimum internal cooking temperature for seafood?
Back
145°F (63°C) or higher for 15 seconds
7.
FLASHCARD QUESTION
Front
What is the required minimum internal cooking temperature for ground beef?
Back
155°F (68°C) or higher for 17 seconds
Access all questions and much more by creating a free account
Create resources
Host any resource
Get auto-graded reports
Continue with Google
Continue with Email
Continue with Microsoft
or continue with
%20(1).png)
Apple
Others
Already have an account?
